JPS63240742A - Production of kneaded pie - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for manufacturing a pastry pie.

[Conventional technology and Problems that the invention attempts to solve]

There are two known types of pie: folded pie and kneaded pie.Of these, kneaded pie has a lower floating rate than folded pie, and its layers are less uniform than folded pie. However, it has the characteristic of producing relatively firm pies, and is used for making tarts, palmini, etc. Traditionally, this type of pastry is made using flour with a relatively high melting point (
It is manufactured by adding oil and fat for roll-in and water, kneading the dough, repeating rolling and folding operations (folding process), and baking the resulting dough. It is generally known that the texture of a pie is influenced by the number of folds in the folding process, the size of the rolling area, the length of the ripening time, the balance of flour, etc. Kyoboku J: Published October 8, 1975), studies have been made to improve the texture of pies from various viewpoints, and as a way to improve the texture, flavor, etc. of kneaded pies, for example, the use of flour Studies have been made regarding the blending ratio, the ratio of strong flour to soft flour, the number of times of folding, etc., and suggestions for improving the oil and fat for roll-in are being made.

However, these conventional improvement methods have not yet been able to sufficiently solve the problem of a lower floatation rate than folded pies and a lack of volume, and in the case of kneaded pies,
Since the roll-in oil used to give the pie a layered structure is added in advance during the kneading process, there is a problem that the texture is harder than that of a folded pie, and this texture problem has not yet been fully resolved. The current situation is that this is not the case.

[Means for solving problems]

The present inventors have continued their research from the perspective of improving the edible oils and fats used in the production of kneaded pies to produce kneaded pies with better texture and flavor. In addition to roll-in oils and fats with a high melting point, propylene glycol, glycerin,
It consists of at least one kind selected from sorbitol and saccharides, edible oil and fat, an emulsifier, and water, and contains 1 to 30 emulsifiers.
By using an emulsified oil composition containing % by weight, the pie has an unprecedented soft texture and melts in the mouth, and the elasticity of the crumb of the pie is extremely small, and the texture is light, crispy, and flavorful. They discovered that it was possible to obtain a voluminous kneaded pie with a more moist texture and a higher floatation rate than conventional ones, leading to the completion of the present invention.In other words, the present invention is based on propylene glycol, glycerin, sorbitol, 1 to 30 parts by weight of an emulsified oil and fat composition comprising at least one selected from iJ and 'j B, edible oil and fat, an emulsifier, and water, with an emulsifier content of 1 to 30% by weight, ioomm parts of wheat flour, Oil and fat for roll-in 20-12
It consists of a kneading step in which 0ffiffi parts and water are mixed in a ratio of 20 to 70 parts by weight, a folding step in which the dough obtained in the kneading step is rolled and folded, and a step in which the dough obtained in the folding step is shaped and baked. The gist of this article is a method for producing a dough pie characterized by the following.

The edible fats and oils in the emulsified fat composition used in the present invention include animal fats such as beef tallow and lard; solid vegetable fats and fats such as coconut oil, palm oil, and palm kernel oil; soybean oil, rapeseed oil,
Liquid vegetable oils and fats such as cottonseed oil, safflower oil, peanut oil, and rice bran oil; Hydrogenated oils of the above-mentioned animal and vegetable oils; Hydrogenated fish oils; Fractionated solid oils and fats obtained by fractionating solid animal and vegetable oils and hydrogenated oils; Fractionated liquid oils and other fractionated oils; animal and vegetable oils;
Examples include transesterified oils obtained by transesterifying one type or a mixture of two or more hydrogenated oils. These edible fats and oils can be used alone or in combination of two or more. Examples of emulsifiers include fatty acid monoglycerides, fatty acid diglycerides, lecithin, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and Sho V! Examples include edible emulsifiers such as fatty acid esters.

The emulsifier in the emulsified fat composition needs to be 1 to 30% by weight, and at least one compound selected from the group consisting of propylene glycol, glycerin, sorbitol, and #N (hereinafter referred to as OH compound for convenience). ), the content of edible fats and oils is 1% to 50% OH compounds, 10% to 60% by weight of fat, and 5% to 30% water.
i%, particularly preferably emulsifier 5~
25% by weight, O11 polymerization 15-45% by weight, edible fats and oils 15-50% by weight, water 10-250-25% by weight.

If the emulsifier is less than 1% by weight, the texture of the pie will be dull and lack softness and crispiness unless a large amount of an oil and fat composition that is a combination of an emulsified oil composition and a roll-in oil is used. If it exceeds 30% by weight, the gluten binding in the dough will be lacking, resulting in a pie that has poor floating quality and is easily crumbled as a product. Moreover, if there is too much emulsifier, the emulsifier smell will be produced and the flavor of the pie will be significantly impaired, and the pie will not cook well. In addition, if the OH compound is too low, the texture will be light and crispy, but it will lack a moist and soft feeling, and if it is too high, the pie will not cook well and will become moist, resulting in a lack of crispness and lightness. descend. Furthermore, if there is too much edible oil or fat or too little water, the moist and soft feeling will be poor, and if there is too little edible oil or fat or too much water, the crispness and lightness will decrease. Incidentally, sorbitol in the OH compound may be added as sorbitan.

In the method of the present invention, first, based on 100 parts by weight of wheat flour, 1 to 30 parts by weight, preferably 3 to 28 parts by weight, of an emulsified oil composition containing 1 to 30 weight percent of the above emulsifier, and 20 to 120 parts by weight of oil for roll-in. Parts by weight, preferably 40-100
parts by weight, water and 20 to 70 parts by weight, preferably 25 to 65 parts by weight (kneading step), but the emulsified oil and fat composition and the roll-in oil and fat may be added at the same time and kneaded, or After adding only the emulsified oil composition and kneading it,
You may also adopt a method of adding oil for roll-in and lightly kneading. If the amount of the emulsified oil/fat composition is less than 1 part by weight per 100 parts by weight of wheat flour, even if a large amount of the edible oil/fat composition for kneading and roll-in is used, the texture will be soft and crispy. If the amount exceeds 30 parts by weight, the dough will not stretch well and will not fold smoothly, making it difficult to obtain a layer with good floating properties. Also, if the amount of oil and fat used for roll-in increases, the pie will float better, but will not fold smoothly, resulting in a pie that is inferior in flavor and texture, and is more likely to fall apart.

As the wheat flour, strong flour and '11 Rika flour can be mixed as appropriate and used, but it is preferable to use 100 to 30% by weight of strong flour and 0 to 70% by weight of soft flour. In addition to wheat flour), emulsified oil and fat composition, and water, sweeteners, salt, eggs, milk, powdered milk, nuts, cheese, spices, flavorings, etc. can be added as appropriate. The kneading time in the above kneading process is about 30 seconds to 8 minutes, especially 40 seconds to 4 minutes.
The temperature during kneading is preferably 0 to 30°C, especially 5 to 1
5°C is preferred.

In the present invention, it is important to add an emulsified oil composition containing at least one OH compound to the wheat flour, and if the OH compound and the oil are added separately, the intended effect of the present invention will not be achieved. No effect is obtained.

Roll-in fats and oils that are used in combination with emulsified fat compositions containing 1 to 30% by weight of emulsifiers in the kneading process include, for example, roll-in margarine that is used for folding pies, Danish bestries, croissants, etc., and can be used at a wide temperature range. Oils and fats for roll-in include those that have strong plasticity within a range of 30°C and do not melt even at 30°C; Any oil can be used as long as it has physical properties such as strength and extensibility so that it can spread with the dough without being packed in and form the layered structure peculiar to pies.Other fats and oils used for roll-in include lard, Examples include roll-in shortening. If the amount of oil and fat added for roll-in is less than 20 parts by weight, it will be difficult to form a pie layer,
The result is a pie that is voluminous and has a hard texture that doesn't stand out.

If the amount exceeds 120 parts by weight, the resulting pie will float well, but an oil layer will ooze out to the surface, making it oily and lacking in flavor.Also, the layer heated by heat will become crispy and hard, resulting in the pie's taste. This results in a pie whose layers easily peel off.

Next, the dough obtained in the above-mentioned kneading step is rolled and then folded repeatedly (folding step). Examples of folding methods for the rolled dough include folding in three and folding in four, and this operation is repeated about 4 to 6 times to form a layer. Preferably, the folding step is carried out at 0-15°C.

A kneaded pie is obtained by cutting the dough obtained in the above manner into an appropriate size, shaping it, and baking it, but the baking temperature and baking time are usually 160 to 250 degrees Celsius.
, 5 to 60 minutes.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Examples 1 to 8, Comparative Examples 1 to 4 60 parts by weight of strong flour, 40 parts by weight of weak flour, 15 parts by weight of the emulsified oil and fat composition shown in Table 1, 1.5 parts by weight of salt,
After kneading 37 parts by weight of water with a mixer at a stirring speed of 155 rpm for 40 seconds, 60 parts by weight of oil for roll-in (Miyoshi oil (manufactured by 1m: European FK sheet [W10 type sheet margarine])) Add at 5℃ and add 1
The mixture was kneaded for 45 seconds at a stirring speed of 55 revolutions/minute. Next, this dough was allowed to rest at 5°C for 30 minutes, then rolled at 5°C to a thickness of 4 dragons, then folded into three, rolled again to a thickness of 4 dragons, and then folded into four. . Repeat the same operation again to form a layer (folded in 3 twice, folded in 4 twice)
After being folded for 30 minutes at 5° C., it was finally rolled to a thickness of 1.25 m. The second property of this fabric is
Shown in the table.

Next, a mold of 50 crane diameter was cut out from this dough and baked for 10 minutes in an oven controlled at 195±5°C. Table 2 shows the properties and texture of the pie obtained.

Examples 9-10 50 parts by weight of strong flour, 50 mfffi parts of soft flour, 10 parts by weight of the emulsified oil and fat composition shown in Table 1, 1.5 parts by weight of common salt and 52 parts by weight of water were mixed in a mixer in the same manner as in Examples 1-8. After kneading with
: New roll in margarine [0/W type margarine])
80 parts by weight were added and further kneaded for 50 seconds at a speed of 155 revolutions/minute in a mixer. This dough was folded into layers in the same manner as in Examples 1 to 8, and finally rolled to a thickness of 1.25 m5. The properties of this dough are shown in Table 2. Next, a mold of 50 mm in diameter was cut out from this dough and baked in an oven at 195±5° C. for 10 minutes. The properties and texture of the pie obtained are also shown in Table 2.

In addition, the cutting power of the pie texture was conducted as a test to compare the crispness when eating the pie. The greater the cutting power, the less crisp and hard the pie will be.

Comparative Example 5 15 parts by weight of an emulsified fat composition consisting of 81% by weight of edible fat, 17% by weight of water, 1% by weight of monoglyceride (same as that used in the above example), and 1% by weight of propylene glycol fatty acid ester, strong flour 60 parts by weight, 4 parts soft flour
0 parts by weight, 1.5 parts by weight of salt, 48 parts by weight of water and 70%
After adding 1-15 parts by weight of Tsurupi and kneading with a mixer in the same manner as in the above example, 80 weight of roll-in oil (2221 roll-in margarine [0/W type margarine] manufactured by Miyoshi Yushi A-width) was added. Add 15 parts and further mix with a mixer.
The mixture was kneaded for 50 seconds at a speed of 5 revolutions/minute. This dough was folded into layers in the same manner as in the example, and finally rolled to a thickness of 1.25 mm. The properties of this dough are shown in Table 2. Next, a mold of 50 crane diameter was cut out from this dough and baked in an oven at 195±5° C. for 10 minutes. The properties and texture of the pie obtained are also shown in Table 2.

The abbreviations in the emulsifier type column in Table 1 are abbreviations for the following emulsifiers, and the numbers in parentheses after the abbreviations indicate the blending ratio (% by weight).

Among the OH compounds, sorbitol is a 70% aqueous solution.

Lec: Lecithin (soybean lecithin) MG Nistearic acid monoglyceride (RIKEN VITAMIN: Emulji-MSΔ) PGE: Propylene glycol stearate monoester (RIKEN VITAMIN: PS1 PG: Polyglycerin ester (Sakamoto Pharmaceutical: S)
Y Glister PS500) SE: Sorbitan ester (manufactured by Riken Vitamin: Solman 5300) SGE: Shotno! Ester (Dai Kogyo Seiyaku 2DK)
In addition, the oils and fats in Examples 1 to 3.10 and Comparative Example 1 were 55% by weight of hydrogenated fish oil (melting point: 38°C, iodine value: 70) and 15% by weight of hydrogenated soybean oil (melting point: 34°C, iodine value: 72). In Examples 4 to 6 and Comparative Examples 2 to 5, hydrogenated soybean oil (melting point 34°C,
A mixed oil of iodine value 72) 50% by weight, 20% by weight of palm oil, 15% by weight of fractionated liquid palm oil, and 15% by weight of white pressed rapeseed oil. In Examples 7 to 9, only white pressed rapeseed oil was used.

*1 The properties of the fabric are ◎...Homogeneous, smooth surface, and extremely good elongation.

○...Slightly non-uniform, but the surface is smooth and spreads well.

△: Non-uniform and slightly poor stretchability.

Zo...Dough is hard and has poor extensibility.

It was evaluated as

*2 Value obtained by dividing the thickness of the pie obtained by the weight of the dough before baking. The unit is dragon/g *3 The value obtained by dividing the thickness of the pie obtained by the thickness of the dough before baking.

*4 After cutting out 10 samples each with a diameter of 50++ m from the dough of Example and Comparative Example and baking them, 10 panelists determined the external shape (circular shape) of the pie.
The thickness was observed and the number of people who judged that the outer shape and thickness were constant for 8 or more sheets was determined based on the following criteria.

◎... More than 8 Å out of 10 people ○... 6 to 7 out of 10 people △... 4 to 5 out of 10 people Judgment was made based on the following criteria.

Baked pie is included in 1, and the texture when chewed with the teeth is ``crunchy'' and ``light''.

○...6 to 7 out of 10 people said it was crunchy and light.

△... 4-5 out of 10 people said it was Zaku (and light).

×...0 to 3 out of 10 people said it was crunchy and light.

It was judged as.

*6 Using a rheometer (manufactured by Fudo Kogyo (+'ll) with adapter size 15), a load (maximum 2 kg) was applied to the pie after baking, and the load (g) when the pie was cut was measured.

*7 "Moisture" was judged by 10 panel testers based on the following criteria.

When you put the b' pie in your mouth and chew it with your teeth, describe the texture as ``
From ``moistness'' and ``softness'' ◎... 8 Å or more out of 10 people said it was moist and soft.

○: 6 to 7 out of 10 people found it moist and soft.

△: 4 to 5 out of 10 people said it was moist and soft.

×: 0 to 3 out of 10 people found it moist and soft.

*8 710 panel testers judged the "taste" and "aroma" of baked pies according to the following criteria.

■... 8 Å or more out of 10 people found the flavor to be good ○... 6 to 7 out of 10 people found the flavor to be good △... 3 to 5 out of 10 people found the flavor to be good × ... 2 Å or less out of 10 people found the flavor to be good [Effects of the invention] As explained above, the method for producing a kneaded pie of the present invention includes the following steps: , propylene glycol, glycerin, sorbitol, +
It consists of at least one selected from yM'+M, edible oil and fat, an emulsifier, and water, and the content of the emulsifier is 1 to 3.
By using a specific proportion of an emulsified oil composition containing 0% by weight, the resulting product has an unprecedented light and crunchy texture and excellent flavor, as well as a moist texture. A dough pie with excellent flavor can be produced. In addition, in the kneading process, conventional roll-in oil and fat,
By using the above three emulsified fats and oils in combination, the two work together to reduce the elasticity of the pie crumb, making it possible to improve the lightness, crunchiness, and flavor of the pie, and further improve the texture compared to conventional It is possible to obtain a pie with a voluminous feel that has good floating compared to the conventional method, and the quality of the kneaded pie can be further improved. have an effect.

Claims (3)

[Claims] (1) An emulsified oil/fat composition consisting of at least one selected from propylene glycol, glycerin, sorbitol, and sugars, edible oil/fat, an emulsifier, and water, with an emulsifier content of 1 to 30% by weight. part, wheat flour 100
Parts by weight, 20-120 parts by weight of oil and fat for roll-in, and 2 parts by weight of water.
It is characterized by consisting of a kneading step in which the dough is mixed in a proportion of 0 to 70 parts by weight, a folding step in which the dough obtained in the kneading step is rolled and folded, and a step in which the dough obtained in the folding step is shaped and baked. How to make kneaded pie. (2) The emulsified oil and fat composition contains at least one selected from propylene glycol, glycerin, sorbitol, and saccharides.
The method for producing a pastry pie according to claim 1, which contains 10 to 50% by weight of seeds, 10 to 60% by weight of edible fats and oils, 1 to 30% by weight of emulsifier, and 5 to 30% by weight of water. (3) In the kneading process, an emulsified oil composition containing 1 to 30% by weight of an emulsifier is first added, and after the flour and water are kneaded, the oil for roll-in is added.
A method for producing a dough pie according to item 1 or 2.